Crispy Chicken and Lemongrass Bites

Ingredients

• 12 oz chicken breast
• 1/3 cup coconut flour
• 1 lemongrass stalk
• 2 fresh red chilies
• 2 cloves garlic
• 3 shallots
• 4 tbsp avocado oil
• 3 tbsp coconut milk
• 2 tbsp lime juice
• 1 tbsp fish-free chicken stock
• 3/4 tsp salt
• 2 tbsp fresh cilantro

Instructions

1. 1

   Cut the chicken into bite-sized cubes. Mince the lemongrass tender inner core, one chili, and one garlic clove, then toss with the chicken, coconut milk, and half the salt. Marinate 10 minutes.

2. 2

   Spread the coconut flour on a plate and press the chicken pieces into it to coat lightly on all sides.

3. 3

   Heat half the avocado oil in a skillet over medium-high heat. Cook the chicken in a single layer 3-4 minutes per side until golden and cooked through, adding more oil as needed. Work in batches if necessary.

4. 4

   Meanwhile, slice the remaining shallots thin and fry in the remaining hot oil until crisp and golden, about 2 minutes; drain on a paper towel.

5. 5

   Stir together the lime juice, remaining minced garlic, remaining minced chili, chicken stock, and a pinch of salt for the dipping sauce. Serve the chicken bites with the sauce, crispy shallots, and chopped cilantro.